Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded American cheese
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well.
- While macaroni cooks, melt butter in a large saucepan over medium heat. Whisk in flour until smooth (roux).
- Gradually whisk in milk, ensuring no lumps. Continue whisking until sauce thickens slightly, about 5-7 minutes. Season with salt and pepper.
- Reduce heat to low. Add cooked macaroni, cheddar cheese, and American cheese to the saucepan.
- Stir constantly until cheese is completely melted and sauce is smooth and creamy.
- Serve immediately and enjoy! For an extra touch, sprinkle extra cheese on top before serving.
Notes
- Use high-quality cheeses for the best flavor.
- Don’t overcook the macaroni; al dente is key.
- Whisk milk into roux gradually to prevent lumps.
- Stir constantly while melting cheese for smooth sauce.
- Adjust seasoning to your taste.
- Add cooked bacon or ham for a meaty twist.
- Stir in steamed broccoli or peas for added nutrients.
- Top with breadcrumbs and bake for a crispy crust.
- Use different cheese types (Gruyere or Fontina) for a unique flavor.
- Pairs well with fried chicken, pulled pork sandwiches, or grilled vegetables.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg